Kombucha: Review-Reference-Cited by-同舟云学术

Kombucha: Review

Published:2020-12 Issue: Volume:22 Page:100272
ISSN:1878-450X
Container-title:International Journal of Gastronomy and Food Science
language:en
Short-container-title:International Journal of Gastronomy and Food Science

Author:

Coelho Raquel Macedo Dantas,Almeida Aryelle Leite de^ORCID,Amaral Rafael Queiroz Gurgel do^ORCID,Mota Robson Nascimento da,Sousa Paulo Henrique M. de^ORCID

Publisher

Elsevier BV

Subject

Cultural Studies,Food Science

Reference91 articles.

1. Green tea: plants, processing, manufacturing and production;Ahmed,2013

2. Development of a beverage from red grape juice fermented with the Kombucha consortium;Ayed;Ann. Microbiol.,2016

3. Manufacture of a beverage from cactus pear juice using "tea fungus" fermentation;Ayed;Ann. Microbiol.,2015

4. Paraprobiotics and postbiotics: concepts and potential applications in dairy products;Barros;Current Opinion in Food Science,2020

5. Antimicrobial effect of Kombucha analogues;Battikh;LWT - Food Sci. Technol. (Lebensmittel-Wissenschaft -Technol.),2012

Cited by 69 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Potential anticancer agents of Curcuma aeruginosa-based kombucha: In vitro and in silico study;Food Chemistry Advances;2024-06

2. Correlation analysis between volatile flavor compounds and microbial succession of Lithocarpus litseifolius [Hance] Chun (L. litseifolius) kombucha during fermentation;Food Bioscience;2024-04

3. Functionalising the electrical properties of Kombucha zoogleal mats for biosensing applications;2024-01-24

4. Microbial interactions and dynamic changes of volatile flavor compounds during the fermentation of traditional kombucha;Food Chemistry;2024-01

5. Characterization of Bacterial Cellulose from Kombucha as a Potential Resource for Its Application on Biodegradable Films;The Minerals, Metals & Materials Series;2024